How to store the mushrooms you bought

Improper storage of purchased mushrooms can easily lead to spoilage. It is recommended to store them in a low-temperature, dry, and sealed manner. Fresh mushrooms can be refrigerated for 3-5 days, while dried mushrooms should be stored away from light and moisture.

1. Refrigerate and store

Fresh mushrooms in a kraft paper bag or breathable fresh-keeping box, lined with kitchen paper to absorb moisture, and placed in the vegetable and fruit compartment of the refrigerator. Avoid using plastic bags for sealing, as they can easily condense moisture and cause mold growth. Varieties with larger mushroom caps, such as shiitake mushrooms and shiitake mushrooms, can have their caps facing downwards to reduce water loss. The optimal refrigeration temperature is controlled between 2-4 degrees Celsius, and during storage, check daily for softening or sticking.

2. Freezing treatment

After cleaning, blanch the sliced or whole mushroom in water for 1 minute, drain the water, and then lay it flat and freeze. Frozen mushrooms are suitable for stewing dishes, and their texture will become soft after thawing. Thick fleshed varieties such as shiitake mushrooms can be sliced and frozen directly without thawing during cooking. Freezing storage can be extended for up to one month, but there may be some loss of flavor. It is recommended to divide into small portions to avoid repeated freezing and thawing.

3. Dry storage

Dried mushrooms and other dry goods should be placed in sealed cans, with food desiccants added and stored in a cool place. Dried mushrooms that have become damp can be spread out to dry or baked in an oven at 50 degrees Celsius. Dried mushrooms should be stored after being completely dried, and slowly rehydrated with cold water when re soaking. Dried mushrooms should be checked for insect infestation every other month, and it is recommended to consume them within 3 months after opening. 4. Vacuum sealed mushrooms can be stored for 7-10 days after being vacuumed with a vacuum machine and refrigerated. Before cooking mushrooms packaged in vacuum, it is necessary to check for any rancid odor. If the vacuum bag becomes bloated, it should be discarded immediately. This method is suitable for preserving high-end mushrooms such as matsutake mushrooms, and can better maintain their original form and aroma substances.

5. Marination treatment

Blanch the mushrooms in salt water and soak them in olive oil or vinegar juice, then refrigerate and store for 2-3 weeks. Oil immersed mushrooms should be completely submerged in oil and avoid contact with air. Pickled mushrooms can be directly mixed with salads or used as side dishes, but their sodium content should be controlled when consumed. The shelf life of different varieties of mushrooms varies greatly. It is recommended to consume delicate varieties such as grass mushrooms within 24 hours, while enoki mushrooms can be stored for 5-7 days in refrigeration. Do not clean before storage, soil can be gently brushed with a soft brush. If the surface of the mushroom becomes sticky, its color darkens, or it emits a strange odor, it should be discarded immediately. Mushrooms with opened umbrellas can be prioritized for daily consumption, while mushrooms without umbrellas are relatively more resistant to storage. When pairing ingredients, be careful not to mix mushrooms with high moisture vegetables to avoid cross contamination.